This is one of my favorite weeknight meals – it’s pretty easy, it’s pretty quick, and it’s a crowd-pleaser. All three of my kids like it. Berkley (by far the pickiest of my children) went as far as to call it “her favorite chicken”… and coming from the child who basically lives on scrambled eggs and cereal, whoa! This curry dish a nice change of pace when you just can’t make spaghetti or tacos again. I serve mine with edamame. Enjoy!
Coconut Curry Chicken
3 tbsp canola oil
1 large sweet onion, julienned
2 tsp minced garlic
2 to 3 tbsp curry powder
2 lbs chicken tenderloins, sliced into 1/2” pieces
1 tsp salt
1 tsp cumin
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
1 14.5-oz can coconut milk (not lite)
1 10-oz can tomato sauce
1 tbsp sugar
- In a large skillet over medium-high heat, heat oil and add onion and garlic. Sauté until onion is translucent. Add curry powder, and stir well.
- Add chicken, salt, cumin, garlic powder and onion powder, stirring well to coat the chicken with the seasonings and brown it a bit. Sauté for 2-3 minutes.
- Add the coconut milk, tomato sauce and sugar. Stir well. Place lid on skillet, reduce heat to medium-low and simmer for 15 minutes.
- Serve over jasmine rice. (For Instant Pot users: 3 cups rinsed rice, 3 1/4 cups water, 5 mins high pressure, quick pressure release.)
*If cooking for a large crowd, you can double to the chicken (the sauce will still be plenty for the additional chicken). Taste at the end and add salt if needed.